Paula Deen's Texas Brisket
Recipe courtesy Paula Deen. Uses Paula Deen's House Seasoning (its own recipe).
Ingredients
- 1 Beef brisket, 5 to 6 pounds, trimmed but left with about 1/4 inch of fat
- 6 tbsp House seasoning
- 3 tbsp Chili powder
- 1 1/2 tsp Brown sugar
- 1 1/2 tsp Onion powder
- 1 tsp Oregano, dried
- 1 tsp Cayenne pepper
- 6 cup Wood chips, hickory, soaked in water for 30 minutes
Directions
- Rinse the brisket under cold water and pat dry. In a small bowl mix the House Seasoning, chili powder, brown sugar, onion powder, oregano and cayenne. Rub the brisket on all sides.
- Set up your grill or smoker for indirect grilling. Put the soaked chips in the chip box, or in a foil pouch placed directly on the coals. Place the brisket fat side up in a large disposable aluminum pan in the center of the grate and cover the grill.
- Slow grill until tender and an instant-read thermometer in the center reads about 190 degrees F, about 6 hours, adding coals and chips as needed to keep a constant temperature.
- Rest on a cutting board for about 10 minutes, then slice across the grain and serve.